The meat analog market in the 1970s was in need of a facelift. At the time, meat analogs were divided into two types of products: soy based and wheat based. The problem was that while meat analog products looked like meat and tended to be healthy, their taste and texture were so unconvincing that eating soy dogs and soy burgers was often likened to chewing on tasteless cardboard. It was a niche market dedicated to “hard-core” vegetarians.Figure 1. Line of vegetable-fi lled pastries marketed by Tivall utilizes vegetable doughs developed by the Systematic Inventive Thinking method.

Meanwhile, a young Israeli food technologist, Michael Shem…

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